How often do you make soup? I really should make soup more often. It’s a great way to sneak in more vegetables into our diet. Usually when I have family and friends over for dinner, I’ll have salad as a first course. But with the cold weather, soup seemed more appropriate. Now I feel like I’ve overlooked how great soup is as a starter, if not a meal in itself. The most recent soup I made was this Butternut Squash & Apple Soup. Who knew making this was as simple as combining butternut squash puree, apple slices, chicken broth and some aromatics, then giving it all a good whiz with an immersion blender?…
I need to make soup more often. Especially now when the weather warrants a steaming bowl of delicious warmth. This was a perfectly balanced soup with both the sweet and savory notes throughout. You could blend the soup as smooth as you’d like but I left some small bits of apple for additional texture. The original recipe called for blending the soup with the creme fraiche but I opted to dollop each serving with some so that folks could swirl it in as they ate. It also offered a nice color contrast and presentation to have the creme fraiche unblended. If you have difficult finding creme fraiche in your area, no worries – substitute it with some sour cream or even Greek yogurt.
recipe adapted from Williams Sonoma
- 2 tablespoons unsalted butter
- 1 yellow onion, thinly sliced
- 16 ounces butternut squash puree
- 1 Granny Smith apple, peeled, cored & thinly sliced
- 2 cups low-sodium chicken broth
- 2 small bay leaves
- 3 teaspoons kosher salt
- 1/2 cup creme fraiche
- fresh chives for garnish
- In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes.
- Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
- Remove the bay leaves and discard. Using an immersion blender, puree the soup directly in the pot until smooth.
- Ladle the soup into warmed bowls and garnish with a dollop of creme fraiche and fresh chives.
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